Cold Couscous Salad with Dried Figs Arugula & Lemon-Pistachio Vinaigrette
This refreshing chilled salad mixes fluffy couscous with sweet chopped figs, peppery arugula, crunchy pistachios, and a bright lemon vinaigrette. Salty feta ties it together with creamy richness. It’s chewy, crunchy, leafy, sweet, and deeply Mediterranean.
⏱ Time:
- Prep: 15 minutes
- Cook: 5–10 minutes (for couscous)
- Chill: 10 minutes
- Total: ~30–35 minutes
Ingredients
For the couscous:
¾ cup couscous
1 cup boiling water
1 tsp olive oil
Pinch of salt
For the salad:
¼ cup dried figs, chopped (or use golden raisins or dates)
1 cup arugula (or baby spinach)
¼ cup crumbled feta
2 tbsp shelled pistachios, roughly chopped
1 tbsp chopped fresh parsley or mint
Optional: 1 tbsp sliced red onion or shallot
For the lemon-pistachio vinaigrette:
2 tbsp olive oil
1½ tbsp lemon juice
½ tsp Dijon mustard
½ tsp honey or maple syrup
Salt & black pepper to taste
Instructions:
1. Prepare the couscous:
Combine couscous, olive oil, salt, and boiling water in a bowl.
Cover and let sit for 5–10 minutes. Fluff with a fork and chill.
2. Make the vinaigrette:
Whisk olive oil, lemon juice, mustard, honey, salt, and pepper.
3. Assemble the salad:
In a large bowl, mix couscous with figs, arugula, onion, herbs, and pistachios.
Drizzle over vinaigrette and toss gently.
4. Top it off:
Add crumbled feta just before serving.
Chill for 10 minutes, or enjoy right away!
Tips:
- Add grilled chicken or chickpeas for a protein boost.
- Swap couscous with farro, barley, or quinoa for extra texture.
- Add a few orange slices for citrusy sweetness.
❓ Frequently asked questions FAQ:
Q: Can I use fresh figs?
Yes — just slice gently and add them last to avoid breaking apart.
Q: Can I make it vegan?
Totally! Just skip the feta or use plant-based cheese.
Nutritional Value
Calories: ~320
Protein: 9g
Carbs: 32g
Fat: 15g
Fiber: 4g
Sodium:17g